Best Seafood Restaurants in Paris 2026
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Forty-five langoustines, twenty-four native oysters, eighteen mussels, two Breton spider crabs, and one whole lobster. That is one plateau royal at Le Duc on boulevard Raspail at €220 for two, and it represents one end of the Paris seafood spectrum. At the other end, a single tarbouriech oyster at Clamato in the 11th costs €4.50 and is served on a napkin with a glass of Chablis and no plate. The eight rooms below cover that spectrum and a fair amount of what lies between, from Divellec's one-star Michelin kitchen on rue de l'Université to a no-reservation Provençal counter in the 6th.
Eight Paris Seafood Rooms Worth the Booking
Jacques Le Divellec opened the original room on the same site in 1983 and held a Michelin star for thirty years before retiring in 2013. Mathieu Pacaud, son of L'Ambroisie's Bernard Pacaud, took over in 2017 and earned back the star within the year. The room is glass-walled, looks across the Esplanade des Invalides, and seats fifty in pale wood and dark blue leather. The lobster pressé, prepared tableside in a silver press the room has used since 1983, is the signature at €92. The langoustines à la nage with sauce armoricaine at €78 are the secondary order.
The €165 lunch prix fixe is the value play and the best high-end seafood lunch in the 7th. The wine list is white-Burgundy heavy and fairly priced for the arrondissement.
Grébaut and Pourriat opened Clamato next door to Septime in 2013 as a small-plates seafood-only walk-in counter. The room seats thirty across two communal tables and a bar, takes no reservations, and runs from noon to midnight Tuesday to Sunday. The menu is rewritten daily on a chalkboard. The bonito tartare with smoked olive oil at €14, the daily ceviche, and the fish of the day (usually whole grilled gilthead or sea bass at €28) are the consistent orders. The natural-wine list runs to 180 references and is the most selected bottle list in any walk-in room in Paris.
Arrive before 7 p.m. for the first seating or after 10 p.m. for the late one; the wait at peak is 45 to 75 minutes. The chalkboard at the door tracks the queue.
Gérard Allemandou opened La Cagouille on place Constantin Brancusi in 1985 with a single rule: no butter, no cream, no sauce that obscures the fish. He has stuck to it for forty-one years. The kitchen serves Atlantic species from the Charente-Maritime coast where he is from. Whole grilled sea bream at €38, line-caught hake with sea-salt fennel at €34, and the small-plate of palourde clams steamed in their own liquor at €22 are the orders. The wine list runs to 750 references with a deep Loire and Languedoc spine.
The terrace on Brancusi square seats forty and is one of the most pleasant outdoor lunches in the 14th from May through October.
Paul and Jean Minchelli opened Le Duc on boulevard Raspail in 1967 and the room has not been remodelled since the 1990s. Mahogany panelling, brass portholes, a long zinc bar at the front. Pascal Hélard has held the kitchen since 2014 and has kept the menu structure intact: the plateau de fruits de mer is the order, served on a three-tier silver stand at €110 per person or €220 for the royal version. The line-caught sea bass grilled with fennel at €68 is the dish if you want a single fish course. The €58 grilled langoustines arrive head-on, six per person, with nothing more than olive oil and sea salt.
This is the most formal old-Paris seafood room left in the city, and the only one where the dress code is still implicitly enforced by the room's own atmosphere.
Belon opened in 2019 on rue de Buci as a forty-seat seafood-only bistronomie room and built its reputation on a four-course tasting that changes weekly with the Brittany boat. Touitou writes the menu Monday morning around what he has secured from the Quimper auction the previous Friday. The constant is the eponymous Belon oyster, served raw at the start of the menu with a single drop of lemon. The line-caught turbot poached in seaweed butter is the dish that has been on the menu in some form every week since opening.
The room is warm, wood-panelled, lit by oversized table candles. Book the back banquette for two. Dinner only, Tuesday to Saturday.
Brossard and Couvret opened Huguette on rue de Seine in 2016 with a Provençal-leaning short menu and an oyster bar at the front carrying fifteen varieties at €4 to €6 each. The room reads as a Marseille bistro transplanted: yellow tile, cane chairs, a bouillabaisse on the menu that arrives in two services with the rouille and croutons on a separate plate at €52 per person (two-person minimum). The grilled red mullet with brandade at €28 is the dish if you do not order the bouillabaisse.
The terrace seats twenty-four on the rue de Seine pavement and is one of the few outdoor seafood tables in the 6th that does not feel commercially conceived. Closed Sundays.
Émile Prunier opened the room in 1925 and Louis-Hippolyte Boileau designed the Art Deco interior, which was classified as a historic monument in 1989. The room produces its own caviar at a farm in Aquitaine; the house Prunier Tradition caviar at €95 for 30g is the order and is what the room is known for. The seafood menu beyond the caviar is competent rather than exceptional — the kitchen has not regained the Michelin star it lost in 2008 — but the room itself remains one of the most architecturally significant dining spaces in Paris.
This is a room you book for the caviar service and the Art Deco interior, not for the rest of the menu. Lunch is the better meal.
Brasserie Lutetia reopened in 2018 after the four-year Hotel Lutetia restoration and is the brasserie in central Paris that does the plateau de fruits de mer at the most consistent quality. The plateau royal at €145 for two is the order: a three-tier ice stand with twelve native oysters, eight langoustines, three crab varieties, whelks, periwinkles, clams, and a half lobster. Gérald Passédat consults on the menu, which leans Mediterranean. The room itself is the original 1910 brasserie space, restored to the Édouard-Jean Niermans Art Nouveau original.
Service runs from noon to midnight, the plateau is available throughout, and the bar in the front room takes walk-ins for oysters and champagne.
Where Not to Spend Your Seafood Dinner in Paris
Les Antiquaires des Mers on the Champs-Élysées and L'Écume Saint-Honoré in the 1st are tourist rooms with Brittany supply chains that do not stand up to inspection. Both run €120 plateaus that arrive looking the part and tasting like frozen product. Bofinger's plateau is mediocre relative to its 1864 reputation; the room is beautiful, the seafood is not. Brasserie Lipp's shellfish is not why anyone goes to Brasserie Lipp.
If you want what these rooms claim, the moves are Brasserie Lutetia for the proper brasserie plateau, Le Duc for the formal version, or Huguette for the casual one. None of the four above merit the booking.
How to Pick the Right Seafood Room for Your Evening
: Divellec for the Michelin-star version, Le Duc for the old-Paris plateau version. Divellec lunch at €165 is the better single-meal value; Le Duc dinner for the plateau spend.
: Belon's back banquette, or the Clamato bar at 6 p.m. before the queue forms. Both rooms are warm, lit for two, and run conversation-easy. Skip Le Duc and Prunier for a first date — both rooms are too formal.
: Brasserie Lutetia or Huguette. Both serve the plateau through the afternoon, both seat groups of four to six comfortably, both have wine lists that do not punish you for ordering a second bottle.
: The bar at Clamato, the counter at Wright Brothers' Parisian sister Belon, or the front zinc bar at Le Duc which seats six and serves the full menu.
Booking Strategy for Paris Seafood in 2026
Divellec opens reservations 60 days out on TheFork; the lunch prix fixe slots clear within the first day for weekday dates. Le Duc runs phone only — call +33 1 43 20 96 30 between 10 a.m. and noon Tuesday to Saturday and ask for the back room. Belon opens 30 days out on TheFork and runs three seatings nightly. Clamato takes no reservations; arrive before 7 p.m. or after 10 p.m. La Cagouille opens 30 days on phone and TheFork. Prunier takes lunch reservations same-week and dinner two weeks out.
For Brasserie Lutetia's plateau on a Saturday, book the 12:30 seating two weeks ahead; the 2 p.m. seating books only one week out because most people miss it.